Panoramic Sugar Easter Eggs Recipe

Instructions

1. Preheat the oven to 200 F.

2. Whisk an egg white until frothy; add food coloring if desired, noting that a darker shade is recommended for the final product.

3. Combine granulated and confectioners' sugars, then incorporate the frothy egg white, stirring until the mixture reaches a damp sand consistency that clumps when squeezed.

4. Firmly pack the sugar mixture into an egg mold and any base mold, ensuring a smooth, even surface; cover any leftover sugar with a damp paper towel.

5. Scrape the mold tops with a bench scraper or spatula to achieve smooth, level surfaces.

6. Invert the filled mold onto stiff cardboard, then carefully lift the mold to release the sugar egg halves and any base.

7. Dry egg halves for 25 minutes in the oven, or for 1 hour at room temperature.

8. Once the egg halves are partially set, carefully hollow out the interiors with a spoon, forming shells about 1/2-inch thick; save scraped sugar if desired.

9. For the panoramic half, use a small, sharp knife to carefully carve out the flat front panel, creating a window.

10. Dry the hollowed egg halves on their backs for 45 minutes in the 200 F oven, or 2 to 3 hours at room temperature.

11. When fully dry and hard, decorate the inside of the intact egg half by piping royal icing, then adding green coconut or grass, small candies, or other decorations, securing them with icing.

12. Pipe a thin line of royal icing around the rim of the decorated half, then carefully press the windowed half on top, aligning them evenly; smooth the seam immediately and let set for 30 minutes.

13. Apply a decorative border of royal icing around the joined seam and the window opening.

14. Adhere any additional frosting flowers or decorations to the outside of the egg using small dabs of icing.

15. If using an egg base, secure the finished egg into it with royal icing and prop until firm.